World Flavors Cookbook

Lebanese Falafel

Name: Lebanese Falafel
Cook time: 15 min
Cuisine: Lebanon
Ingredients: 1 cup dried chickpeas (soaked 24h), 1 cup dried split fava beans (soaked 24h), 1 bunch parsley, 1 bunch cilantro, 4 cloves garlic, 1 onion, 1 tbsp cumin, 1 tbsp coriander, 1/2 tsp baking soda, oil for deep frying.

Crispy fried balls of ground chickpeas and fava beans, spiced with cumin and coriander, a vegetarian street food legend.

Cuisine: Lebanon

Ingredients

1 cup dried chickpeas (soaked 24h), 1 cup dried split fava beans (soaked 24h), 1 bunch parsley, 1 bunch cilantro, 4 cloves garlic, 1 onion, 1 tbsp cumin, 1 tbsp coriander, 1/2 tsp baking soda, oil for deep frying.

Instructions

Pulse the beans, herbs, and aromatics in a food processor until a coarse sand-like texture forms. Let the mixture rest for 1 hour. Stir in the spices and baking soda. Form into small balls or discs. Deep fry in hot oil until dark golden and very crispy. Serve in a pita wrap with tahini sauce, pickled turnips, and fresh mint.